lightly
oil hard candy molds. [vegetable
oil] In a
large saucepan, mix together sugar, corn syrup and
water. Stir over medium heat until sugar dissolves.
Bring mixture to a boil without stirring. When syrup
temperature reaches 260o F, add color. Do
not stir; boiling action will incorporate color into
syrup. Remove from heat at 300o F or when
drops of syrup form hard brittle threads in cold
water.

(Temperature will continue to rise after
removing from heat, so remove precisely at 300o
F). After boiling action ceases, add flavoring and
stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID
RISING STEAM. Pour into lightly oiled hard candy molds (not chocolate molds), or onto
greased cookie sheet and score to mark squares. When
cool, unmold or break into pieces. You can also dust
with powdered sugar to prevent sticking. Store in
airtight containers.